|Rice vermicelli||2 Ounce (60 gram, thin)|
|Rice vinegar/Cider vinegar||2 Tablespoon|
|Finely chopped fresh cilantro/Parsley||2 Tablespoon|
|Rice paper wrappers||16 (8 inch size)|
|Leaf lettuce leaves||16 Small|
|Carrot||1 , cut in 16 matchstick pieces, 4 inch size|
|Celery stalk||1 , cut in 16 matchstick pieces, 4 inch size|
|English cucumber||1⁄4 , cut into strips|
|Sweet red pepper||1 , seeded and cut in strips|
|Cooked chicken||1⁄2 Pound, cut into strips|
|Fresh mint sprigs/Basil||16|
|Fresh cilantro sprigs/Parsley||32|
|Fresh chives/Green onion slivers||32|
Place noodles in large bowl and cover with hot tap water.
Allow to soak for 15 minutes.
Toss noodles with rice vinegar and chopped cilantro.
Soak rice paper wrappers in hot water for a few seconds until they soften.
Arrange in single layer on damp tea towels.
Fold down top third of wrappers.
Arrange piece of lettuce about one-third of way from bottom so it protrudes above flat top.
Arrange carrot, celery, cucumber, red pepper and chicken on top of lettuce, also protruding.
Top with sprig of mint, 2 sprigs cilantro and 2 chives.
Fold up bottom third over filling.
Roll up wrappers tightly from either side.
Wrapper should stick to itself to seal.